Morel Mushroom Risotto

Pinterest Morel Mushroom Risotto Recipe by Stacy's Fork.png

Spring is my favorite season - mostly because of the fresh, baby vegetables, alliums, and mushrooms (but also partly because my birthday is in April). I spend all year looking forward to ramps and morel mushrooms! For this recipe, other types of mushrooms will do in a pinch but morels really are the best, and I suggest you use them if you can get your hands on them.


Morel Mushroom Risotto


  • 1 1/2 tsp. kosher salt
  • 5 Tbsp. extra-virgin olive oil
  • 1/2 cup of water
  • ½ large white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup carnaroli arborio rice
  • 1/2 cup dry white wine (or semi-dry - I used Viognier)
  • 5 cups broth (I used this mushroom chicken broth)
  • 1/2 pound of morel mushrooms, cleaned, patted dry, and sliced
  • 4 Tbsp. unsalted butter, divided
  • 3 oz. finely grated Parmesan
  • Freshly ground black pepper


  1. Heat salt and broth in a large saucepan over medium-low heat and bring to a gentle simmer.

  2. Heat oil in a Dutch oven over medium heat. Add onions with a pinch of salt and cook, frequently stirring, until onion is translucent and starting to soften, 6–8 minutes.

  3. Add water and cook, stirring often, until liquid evaporates and onion is sizzling in oil and completely tender, about 5 minutes.

  4. Add garlic and cook for 30 seconds.

  5. Add rice and stir well to coat with oil. Cook, constantly stirring, until grains of rice are translucent around the edges - about 5 minutes.

  6. Add wine and another pinch of salt. Bring to a simmer and cook, occasionally stirring, until wine evaporates, about 2 minutes.

  7. Add broth to rice one ladle at a time, continually stirring and allowing the liquid to absorb fully before adding more until rice is al dente and surrounded by fluid - 25–30 minute. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low.

  8. Simultaneously, sautee mushrooms in 1 tablespoon of butter and salt to taste for 3-5 minutes over medium heat.

  9. Remove risotto from the heat, add butter and parmesan, stir until melted. Top it off with black pepper and enjoy!

Recipe adapted from Bon Appetit


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